Bacalao en Naranja Agria 
(Cod with Bitter-Orange Juice)

 

Serves 6-8

For a source for the bitter oranges used in this dish from Casa Bigote, a good substitute is equal parts fresh sweet-orange and lemon juice.

For the sauce:

1 ½ cups cubed baguette

¼ cup extra-virgin olive oil

3 tsp. Sweet paprika

2 cloves garlic, crushed and peeled

Salt

 

For the fish:

6 tbsp. Olive oil

2 lbs. Fresh cod, cut into 2”-thick pieces

Salt

1 cup flour

2 bitter oranges, halved

1. For the sauce: Toss bread cubes and ½ cup water in a medium bowl, then set aside for 10 minutes.  Transfer soaked bread cubes to the jar of an electric blender along with 1 cup water, 2 tbsp. Of the oil, 1 tsp. Of the paprika, garlic, and salt to taste.  Blend to a very smooth purée.

2. Heat remaining 2 tbsp. Oil in a large skillet over medium heat, add remaining 2 tsp. Paprika, and cook for about 30 seconds.  Add bread purée and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 15 minutes.  While preparing the cod, continue cooking sauce over medium-low heat, thinning with up to ½ cup water if sauce gets too thick. 

3. For the fish: Heat oil in a large skillet over medium heat.  Season cod filets with salt, then dredge in flour and shake off excess.  Fry cod until lightly golden, turning once, 3-5 minutes per side.

4. Transfer cod with a slotted spatula to skillet with warm sauce.  Spoon sauce over cod and cook briefly to combine flavors, about 3 minutes, thinning sauce with a little water if necessary, and gently shaking skillet to mix.  Divide cod and sauce between four plates.  At the table, squeeze juice from orange halves over cod.

 

 

Information source:   Saveur Magazine, September/October 1999.